2026-10-06T09:16:27Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34007787 2026-09-30T00:39:17Z category_23986 portal_12 item_type_5 month_year_09_2026

Claire Webster: Manuka Honey Mead the Biology, the Chemistry and the People Claire Webster (12056090) Lisa Pilkington (1203366) Rebecca Deed (1211976) David Barker (1188534) Beverage chemistry and beverage sensory science Honey Mead Analytical chemistry Microbiology Sensory analysis <p dir="ltr">Mead, an ancient alcoholic beverage made from honey, has recently seen a dramatic global resurgence in popularity and commercial availability. The honey variety used to produce mead is of great importance to the final product, and there is great interest in research regarding the influence of this on mead.1,2 Mānuka is New Zealand’s most globally sought-after honey variety, due to the bioactive, particularly antibiotic, effects conferred by methyl glyoxal (MGO), which is formed in the honey via conversion of the dihydroxy acetone found in Mānuka nectar (Fig. 1).3Several New Zealand meaderies already produce Mānuka mead, however it has not previously been explored in the scientific literature. This research seeks to explore the chemistry, fermentation performance and sensory profile of a unique New Zealand product, and its findings could shape the way that it is produced in industry. </p> 2026-09-30T00:39:17Z Image Poster 10.17608/k6.auckland.34007787.v2 https://figshare.com/articles/poster/Manuka_Honey_MeadThe_Biology_the_Chemistry_and_the_People/34007787 CC BY 4.0